In a mixing bowl, combine all-purpose flour, besan, carrom seeds, salt, and hot oil. Mix well.

Gradually add water to form a soft dough. Knead for a few minutes until smooth.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Dry roast dry coconut, sesame seeds, coriander seeds, cumin seeds, poppy seeds, and fennel seeds in a pan until fragrant. Allow to cool.

Transfer the roasted ingredients to a mixer grinder. Add red chilli powder, garam masala, sugar, salt, and nylon sev. Grind to a fine powder.

In a saucepan, mix tamarind and jaggery. Cook over medium heat until it thickens.

Stir in red chilli powder, black salt, and salt. Mix well and set aside.

Divide the rested dough into equal-sized medium balls.

Dust with dry flour, flatten each ball, and roll it out into a thin chapati (about 1 mm thick).

Trim the edges to form a rectangle or square.

Spread a layer of tamarind chutney on the rolled dough, leaving some space at the edges.

Evenly spread the Bakarwadi filling over the chutney.

Gently roll the dough from one end to create a Swiss roll, sealing the edges with a little water.

Dust the roll with flour and roll it slightly to secure the filling. Trim the ends.

Cut the roll into 1 cm thick pinwheels.

Heat oil in a wok until moderately hot (140-150°C).

Gently drop in the shaped Bakarwadi. Fry on low flame without disturbing for the first few minutes.

Stir lightly and fry until golden brown and crisp.

Remove from oil and drain excess oil using a sieve. Allow to cool.